Tarragon Shallot Egg Salad Sandwich Recipes
TARRAGON EGG SALAD
Provided by Food Network
Time 15m
Yield 2-4 servings
Number Of Ingredients 0
Steps:
- Make Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water. Chop the hard-cooked eggs. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers.
TARRAGON SHALLOT EGG SALAD SANDWICH
Adapted from Gourmet magazine, April 2003. Serve on good quality, fresh bread (home baked or artisan breads are the best).
Provided by swissms
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.
- Stir together eggs and remaining salad ingredients in a bowl with a fork.
- Spoon egg salad onto bread and spread evenly. Top with favorite garnishes.
TARRAGON EGG SALAD
From the editors of Food & Drink Weekly's Top Picks of 2008 - got me hoping my tender little tarragon plants are surviving winter here OK. The editors suggested using this to make sandwiches or serve on a bed of lettuce garnished with shrimp or lobster. Oh yum - thinking of summer shrimp brightened with tarragon & lemon!! I use Recipe#64854 to hard boil my eggs & chill them quick & then in fridge. No problems peeling. Did not include egg boiling or cooling, peeling in prep/cook time.
Provided by Busters friend
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 10
Steps:
- 1. Mix together the mayonnaise, sour cream, tarragon, parsley, mustard, lemon juice, celery seed, salt and pepper to taste in a medium bowl.
- 2. Fold in the eggs.
- 3. Chill until serving.
Nutrition Facts : Calories 326.6, Fat 23.8, SaturatedFat 7.2, Cholesterol 645.1, Sodium 2045.1, Carbohydrate 7.5, Fiber 0.4, Sugar 2.8, Protein 20
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